This Netanya restaurateur makes delicious falafel using his Savta’s famous recipe, offering up the delicious fare to all, regardless of their ability to pay.

Alon Gibli took over Tova’s Falafel (est. 1952) from its namesake, his grandmother, adding additional Jewish delicacies from the Middle East to its once simple menu, which initially included only tahina and falafel.

Despite innovations to the menu, Gibli continued one of his family’s key traditions: feeding every customer who walks through Tova’s doors, including the ones who cannot pay. “Feeding people is not about making money,” commented Gibli, who estimates 20 percent of his customers eat for free.